I keep seeing this recipe all over blog land and Pinterest and decided to give it a whirl. Creative I am. Culinary Genius I am not! But I have heard that baking is a science and you have to be precise so I thought as long as I follow the directions how hard can it be? I posted about it to my facebook and a bunch of people have asked for the recipe, so here it is!
Here is the batter all done just like the recipe said and ready for the fridge:)
and this is the final product! Perfection.
They are just as good as they are bragged to be and I can't wait to make all kinds off cookies using this batter as a base. I think my favorite part was licking the spoon after creaming the butter and sugar together! Soooo Delicious!
The New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.
When ready to bake, preheat oven to 350.Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
I pulled the recipe from the blog i am baker